Cheesecake pans come in two main types: springform and removable bottom. Springform pans have a buckle that releases the sides, while removable bottom pans have a solid outer ring that is raised or lowered. Other types of pans can be used, but may require adjustments to the recipe and baking time.
Cheesecake is a very popular dessert in North America and elsewhere. Numerous recipes are available for people to prepare at home with easily purchased ingredients. Given the delicate nature of the pie crust and sides, special pans are recommended. The two main different types of cheesecake pans include springform pans and removable bottom pans. If none of these types are available, baking sheets, cake tins, and even casserole dishes can be used, although they may be more problematic.
Springform cheesecake pans are a very common choice. Made from aluminum, tin, or silicone, these pans are used to produce single cakes and come in round, square, and oblong shapes, as well as a variety of sizes. Springform pans, whatever their shape, have spring-locked metal buckles or clips on one side. These clips are closed tightly while the cheesecake is being made and melted when it’s time to remove the cake. Buckle release allows you to remove the tin around the pie without damaging the sides or crust.
Deformation, while facilitating cake removal, can also sometimes act as a leak point and requires periodic observation. Another area that can be problematic is cake sticking to the sides or bottom of the pan. While most cheesecake pans are nonstick, they can also be greased to prevent the sides from sticking. Newer versions of springform pans feature removable bottoms, making it easy to transfer the dish to a serving plate. The fund can be used as is; however, covering it with foil or parchment paper before adding the cake mix can make it easier to extract the bottoms.
Removable cheesecake pans are an alternative to springform pans. Like the elastic forms, this type is also made of aluminum, tin or silicone, but lacks the side buckle. Instead, the solid outer ring of the pan is raised or lowered once the cheesecake has been made, allowing the cake to remain intact. This type of pan also comes in round, square, or oblong shapes and comes in large boxes that make single cakes in boxes that hold a dozen minis.
If none of these types of cheesecake pans are available, other types can be used. For example, baking pans with removable bottoms and straight sides will work, but since they’re shallower than regular cheesecake pans, both the recipe and baking time should be shortened. Metal, Pyrex or even glass pans and casseroles can be transformed into cheesecake pans. These need to be lined with parchment paper and greased, and even then, it can be very difficult to remove the entire cake from the pan. Alternatively, the cheesecake can be left in the pan, cut like a regular pastry, and lifted off piece by piece as desired.
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